RED CAULIFLOWER

Steps:

• Chop the onion very finely and place in a bowl.
• With a zester peel away the zest of the lime in thin strips.
• Add to the chopped onion.
• Cut the lime in half and add the juice from both halves to the onions and lime zest mixture.
• Set aside so that the lime juice can soften the onion.
• Cut the cauliflower into florets.
• Tip the tomatoes into a pan and add the peppers (or chillies) and sugar.
• Heat gently.
• Meanwhile, place the cauliflower in a pan of boiling water and cook gently for 5 to 8 minutes until tender crisp.
• Add the onions to the tomato salsa and salt to taste, stir in and heat through, then spoon about a third of the salsa into a serving dish.
• Arrange the drained cauliflower florets on top of the salsa and spoon the remaining salsa on top.
• Sprinkle with the feta, which should soften a little on contact.
• Serve immediately, sprinkled with chopped fresh flat leaved parsley.